Composition / ingredients
Cooking method
1. Cut the fillet into small pieces (for one bite)
2. Peel the onion and cut into half rings
3. Peel the carrots and cut them into circles. Wash the zucchini, cut into pucks. Wash the paprika, peel the seeds, cut into strips
(I cut all the vegetables in a food processor, the "Shredding" nozzle
4. Pour vegetable oil into a Wok pan (I cooked in a regular one, it turned out no worse), heat it over the highest heat, add meat, fry, stirring constantly for 5 minutes, add salt to taste.
5. Add frozen vegetables, stirring, fry for 7 minutes, add carrots, paprika, onion, zucchini to the vegetables, stirring, fry for another 5 minutes. Vegetables should be crispy.
6. Add salt, black pepper, red pepper, vinegar, soy sauce. At the very end, add the sprouted mash, mix and fry for another 2 minutes.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Paprika - 289 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Sprouted mash - 30 kcal/100g
- Young zucchini - 24 kcal/100g
- Frozen vegetables - 50 kcal/100g
